Gelatin mixed w/ Arrowroot
Formulation
- Final Recipe:
- 25g gelatin
- 35g arrowroot
- 425 ml tap water
- to make 100ml
- 5.9g gel
- 8.2 g AR
- 100ml Tap
- Cook at low heat until clear (may turn yellow due to gelatin)
- or microwave for 30s→1min. beware, the solution will expand aggressively…
- will thicken after cooling
- strain while hot w/ cheescloth (too thick for coffee strainer)
- This mixture does not store well at room temp. maybe will stay separated in the fridge, but thats untested.
previously this was mixed directly with Van-Dyke Brown sensitizer. but that causes adhesion issues and is not archival, better approach is to coat the surface with gelatin then sensitize
Process Notes:
- 25g Beef Gelatin
- 25g Arrowroot
- 200 ml SF Tap Water + 100ml additional (see steps)
- Steps:
- Mixed in small pan & heated on low heat until relatively clear (arrowroot whiteness dissapeared)
- cooled to check thickness in an ice bath
- too thick, so reheated and added 100ml tap water
- cooked and mixed, then cooled in ice bath
- thickness appeared good, but after 15-20min, mixure set into a gelatenouse state that did not flow
- blended (using food blender) w/ additional slurry:
- 125ml SF Tap Water
- 10g Arrowroot
- Reheated and cooled in ice bath
- was able to mix and pour in VDB V1 (Old but Gold) solution
- 2-3 ml VDB
- 1-2 Tablespoons AR+gel mixture
- was able to mix and pour in VDB V1 (Old but Gold) solution
- pour onto glass plate, let cool & dry
- adhered to glass, even after development
- Next time strain and filter, some imperfections present due to chunks
- Final Recipe:
- 25g Beef Gelatin
- 35g Arrowroot
- 425 ml SF Tap Water
- to make 100ml
- 5.9g gel
- 8.2 g AR
- 100ml Tap
- Cook at low heat until clear (may turn yellow due to gelatin)
- or microwave for 30s→1min. beware, the solution will expand aggressively…
- will thicken after cooling
- strain while hot w/ cheescloth (too thick for coffee strainer)
- This mixture does not store well at room temp. maybe will stay separated in the fridge, but thats untested.